Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gravy
Method
Gravy
- 1
Heat pan and melt butter
Place a medium saucepan or skillet over medium heat. Add 2 tablespoons unsalted butter and melt until foaming but not browned, about 1–2 minutes.
- 2
- 3
Make roux
Sprinkle 2 tablespoons all-purpose flour into the butter (and drippings) and whisk constantly to form a smooth paste. Cook the roux over medium heat for 1–2 minutes, stirring, until it smells slightly nutty and the raw flour taste is gone but it has not browned deeply.
- 4
Add stock gradually
Slowly pour in 2 cups beef stock in a steady stream while whisking continuously to prevent lumps. Continue whisking until the mixture is smooth.
- 5
Simmer and season
Bring the gravy to a gentle simmer. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper, 1/2 teaspoon salt, and 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme). Stir to combine and simmer, whisking occasionally, for 4–6 minutes until the gravy thickens to a sauce that coats the back of a spoon.
- 6
Adjust consistency and taste
If the gravy is too thick, whisk in up to 2 tablespoons water (or more stock) a tablespoon at a time until you reach the desired consistency. Taste and adjust seasoning with additional salt, pepper, or a few drops more Worcestershire or soy sauce if needed.
- 7
Strain (optional) and serve
For an extra-smooth gravy, strain through a fine-mesh sieve into a serving bowl or gravy boat. Serve hot alongside beef, mashed potatoes, or other sides.